Dales Famous Chicken Foil Packets Food

FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES

Steps:

• Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
• Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
• Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.

DALE'S FAMOUS CHICKEN FOIL PACKETS

Steps:

• For each chicken breast, you will need one -one foot piece of foil. Place the chicken breast in the center of the foil sheet, put the margarine, garlic and Italian seasoning on top of the chicken. Now add a little bit of each of the veggies to the chicken. Then fold the foil together on top and roll up the ends to form your pouch (packet) make as many as you want.
• Place each of the packets on a cookie sheet with edges, and bake at 350°F for 45 minutes. To serve, I put one on each plate and unfold the packet and arrange meat and veggies on the plate as I pull out the foil from under the mixture. You will probably need to drain off the water and margarine (I usually pour part of the liquid over the whole thing for added flavor).
• And TaDa you have a quick easy and cheap full course meal. I sometimes add a small side salad with it or maybe some fresh corn on the cob that's been steamed in foil in the oven during the last 10 minutes of cooking the packets. This is always a hit with family and friends.

SOUTHWESTERN CHICKEN FOIL PACKETS

Steps:

• Preheat oven to 450 degrees.
• Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
• Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.
• Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully.

FOIL-PACK CHICKEN ENCHILADAS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
• Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
• Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
• Serve enchiladas topped with sour cream and cilantro.

GARLICKY CHICKEN FOIL PACKETS

Steps:

• Preheat oven to 400°.
• Cut 4 12x12 sheets of foil.
• Place carrots and onion in centre of foil square.
• Place chicken on top of vegetables.
• Combine basil, mayonnaise, garlic and pepper and spread on chicken.
• Fold foil over chicken and seal.
• Place on baking sheet and bake 25-30 minutes or done.

PESTO CHICKEN GRILL PACKETS

Steps:

• Preheat a grill to medium.
• Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
• Season the chicken with salt and pepper.
• Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
• Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
• Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

CHICKEN PARMESAN FOIL PACKETS

Steps:

• Preheat grill to a medium high heat.
• Tear foil into 12x18-inch sheets and spray each with non-stick spray.
• Center one chicken breast onto each sheet.
• Spoon 1/4 c pasta sauce over each chicken breast.
• Top each with some zucchini slices or broccoli florets.
• Sprinkle each with some parmesan cheese.
• Fold up sides and double fold the top and ends to seal each packet, leaving room for circulation inside.
• Grill 15-20 minutes in a covered grill until chicken reaches a temperature of 170 degrees at the thickest part.
• Cut small slits in top of foil to release steam.
• Either serve in foil packets or remove from pack and place chicken on some pasta noodles. Sprinkle with mozzarella cheese before serving.